Rice salad - Hotdogs, gouda, peas and picked vegetables.

A perfect lunch during a hot summer. Make it ready for an office lunch break or picnic. This version is with hotdogs, gouda, peas and picked vegetables.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the pickled peppers, artichokes, and mushrooms in small pieces. Place them all in a large bowl.

Step 2

Boil the peas for a few minutes and then let the cool in a strainer. When they are cold, put them intonthe bowl with the other vegetables.

Step 3

Slice the gouda cheese in small cubes and then out them into the bowl with the vegetables.

Step 4

Slice the hotdogs in small pieces and roast them for dive minutes in a pan. Switch off the stove and let the hotdogs cool down. When the hotdogs are cold, put them into the bowl with the other vegetables.

Step 5

Cook the rice in salted water as long as indicated on the box, tipically is 10/12 minutes counting from the moment the water starts boiling. When it is ready, put it into a strainer and let it cool at ambient temperature.

Step 6

Put now the rice into the bowl and mix well form a minute, adding a bit of salt and chopped parsley too. Drizzle the rice with lemon juice, and mix everything again.

Step 7

Place the bowl in your fridge, covered with some plastic wrap, and wait at least 3 or 4 hours before serving.